Abstract A total of 83 acid-producing strains were isolated from fresh Lentinus edodes, Pleurotus eryngii, Flammulina velutipes, Agaricus bisporus, Pleurotus ostreatus, Pleurotus djamor, Pleurotus abalones, and Pleurotus citrinopileatus by CaCO3-MRS plate medium. These 83 strains were divided into 9 species, including 52 strains of Lactococcus lactis, 13 strains of Pediococcus pentosaceus, 8 strains of Enterococcus faecium, 3 strains of Lactococcus garvieae, 2 strains of Enterococcus casseliflavus, 2 strains of Lactobacillus plantarum, 1 strain of Enterococcus lactis, 1 strain of Pediococcus acidilactici, and 1 strain of Lactobacillus pentosus based on the catalase test, Gram staining, and 16S rDNA molecular identification. Among these P. acidilactici, P. pentosus, and L. plantarum could be used in food. P. acidilactici had a strong acid-producing capacity and fast growth rate, thus showing preferable fermentation characteristics in MRS broth and edible mushroom medium than P. pentosus and L. plantarum. In the medium of L. edodes, P. eryngii, and F. velutipes, the best sensory state can be reached within 12-24 h, among them P. eryngii had the best fermentation effect, which was characterized by uniform and bright color, moderate acidity, good flavor, and tight tissue state. This study investigated the types and fermentation characteristics of lactic acid bacteria (LAB) derived from edible mushrooms, enriched the resources of LAB suitable for the fermentation, and provided a theoretical reference for the application of LAB fermentation technology of edible mushrooms.

Abstract This research aimed to investigate the effect of Agaricus bisporus mushrooms alone or in combination with soybean oil or water as fat substitutes on different properties of chicken batter. The cooking yield, water holding capacity, colour, texture, storage modulus (G'), T2 relaxation time, and microstructure of chicken batters were analysed. Results showed that the above three adding ways of Agaricus bisporus mushrooms promoted the transformation of free water into immobilized water and improved the cooking yield, water holding capacity, texture, and rheological properties of the chicken batter. However, the colour of the chicken batter changed significantly (p < 0.05). Particularly, the combination of Agaricus bisporus and soybean oil demonstrated the optimal effect to improve the gel properties, rheology, microstructure and water-binding ability of the chicken batter. Thus, the results suggest that the concomitant use of Agaricus bisporus and soybean oil is a promising strategy for developing healthier chicken products.

Abstract Bavachalcone is an important active component of the traditional Chinese medicine Fructus Psoraleae. The inhibitory effect of bavachalcone on α-glucosidase activity is reported for the first time and the mechanism elucidated by molecular docking. The inhibition of α-glucosidase by bavachalcone (IC50 15.35 ± 0.57 μg/mL) was significantly superior to acarbose (IC50 2.77 ± 0.09 mg/mL). Inhibition type was mixed competitive and non-competitive. Molecular docking suggested this inhibition stems from hydrogen bonds formed with the trp391, arg428, and trp710 residues of α-glucosidase.